Apple Bread Pudding Recipe
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 This recipe for Apple Bread Pudding, by Rick & Rachel Grimm, is from Family Favorites ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Rick & Rachel Grimm
Added: Monday, November 13, 2006
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Category: |
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Ingredients: |
Ingredients: 1 loaf challah or mild white bread (14 oz)
¾ cup unsalted butter, melted
4 egg yolks
1 egg
1¼ cups sugar
2½ cups whole milk
12 oz evaporated milk
½ tsp. vanilla
1½ cups pippin apples, peeled and chopped
½ cup golden raisins ( or to taste)
ground cinnamon
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Directions: |
Directions:Cut bread into 1” chunks and let sit out overnight to dry or toast in a 300° oven until dry.
Beat half of the butter, egg yolks, egg, and sugar in a mixing bowl until creamy. Add the whole and evaporated milks and vanilla and beat to mix well.
Combine the apples, raisins, and dry bread in a large bowl. Drizzle remaining butter over the bread mixture. Toss to mix. Add the egg mixture and toss to coat. Let rest 30 minutes or until the bread is soft and spongy.
Preheat the oven to 350°. Butter a 3-quart casserole. Pour in the bread mixture and sprinkle the top liberally with cinnamon. Set the casserole in a larger pan. Add enough hot water to come halfway up casserole sides.
Bake for about 1 hour, until a knife inserted in the middle comes out clean. Let rest about 10 minutes before serving. Serve warm. Any leftovers should be refrigerated and can be reheated in a microwave. |
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